Meghalayan Dohneiiong
A comforting and unique curry from Meghalaya featuring tender chicken cooked in a rich, nut-like black sesame paste. Infused with ginger and local spices, this rustic dish brings the cozy, earth-forward flavors of Khasi home cooking right to your table.
55min
Total Time
4
Servings
Meghalayan
Cuisine
Recipe
1
Dry roast the black sesame seeds in a pan over low heat for 3-4 minutes until fragrant, then cool and grind into a smooth paste with a little water.
2
Heat mustard oil in a heavy-bottomed pot until it smokes lightly, then lower the heat and add chopped onions.
3
Saute the onions until soft and translucent, then add ginger paste, garlic paste, and slit green chillies.
4
Cook the aromatic paste for 2 minutes until the raw aroma disappears.
5
Add the chicken pieces along with turmeric powder, red chilli powder, and salt. Stir well to coat the chicken in the spice mixture.
6
Cover and cook on medium heat for 10 minutes, stirring occasionally, allowing the chicken to release its juices.
7
Pour in the prepared black sesame paste and 1 cup of warm water, mixing thoroughly to form a rich, dark gravy.
8
Simmer uncovered on low heat for 15 minutes until the chicken is tender and the oil separates.
9
Garnish with fresh coriander leaves and serve warm with steamed rice.
Ingredients
500g chicken, cut into bite-sized pieces
3 tbsp black sesame seeds
2 tbsp mustard oil
1 large onion, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
2 green chillies, slit
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1 cup warm water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.